This is a traditional summer appetizer and party food in Panama. We have such an abundance of marvelous superfresh fish, seafood, vegetables, fruits, and the always growing tendency of -fusion cuisine- finds interesting ways to transform this traditional, all time-favorite dish into a delicate or adventurous trip to the tropics. Welcome to my kitchen, my cyber friends.

The one recipe I am presenting today is the traditional, well loved -ceviche de corvina. During the following days I will share with you variations and new ways to prepare and dress up this delicious ceviche.

Corvina is one of our most common and highly rated fish for the quality of the meat, its white color and texture.

It is delicious just grilled with lime juice, served with some patacones (plantain chips)---hmmm, or arroz con coco (coconut rice), or arroz con porotos (beans and rice).

When you prepare ceviche, it is the lime (or lemon juice) that "cooks" the fish.

We are very proud of our internationally famous method of serving fishtidbits. A mixed assortment can include squid, octopus, scallops, clams,lobster, crab as well as longorones, a black shellfish similar to scallops. You can use what you have available or what you like the most...,what insures a variety of textures and flavors.Now the recipe:

1. Cut the fish into cubes 1/4 by 1/4 inches.2. Soak the fish cubes in lightly salted water for 1 hour to tenderize. Drain well.3. Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, aji chombo, cilantro, onion, celery and refrigerate for 24 hours.4. To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center and garnish with the cherry tomatoes, if using.

Yellow Split Pea Fritters, panamanian style

Variations of these tasty little fritters, are found all over the Caribbean, known as Phulourie. Some of them are prepared with the overnight soaked peas, and other recipes call for “dhal flour.” They are quick and easy to prepare and best eaten warm and fresh. Although it is delicious by itself, it is commonly found served with a dipping fruit sauce, or spiced mayonnaise.

The influence of Indian cooking in Guyana and the Caribbean is so great, I am grateful for the discoveries I have made through food blogging, preparing the posts for The Cooking Diva, about the origins of some of the dishes we portray here.

As reference

: The Indian Presence in Guyana: The descendants of indentured Indian immigrants and settlers who came to British Guiana between 1838 and 1928 constitute the largest group in the population. Today, they play essential roles in the economic, political and cultural life of the country.

Ingredients:

1/2 lb or 250g dried yellow split peas, soaked overnight

1 medium onion, finely chopped

1 red chilli, finely chopped

1 small egg, or just the egg yolk

1 teaspoon baking powder

1/4 teaspoon paprika

1/4 teaspoon ground turmeric

1 teaspoon salt

1-2 TBLS evaporated milk, if necessary to make the batter smooth

vegetable oil for deep frying

Instructions:

Soak the peas overnight and drain all the water before using. Blitz half in a food processor to a coarse consistency, then tip into a bowl. Blitz the remaining half to a smooth paste, adding a little milk (no more than 2 TBLS). Mix the two batches together

Heat enough vegetable oil in a pan to deep fry, never fill more than halfway! Scoop a tablespoon of the mixture and work with another tablespoon to form an oval shape. Carefully drop the fritters into the hot oil an deep fry in batches of 4-5 on medium heat. Remove after they are golden in color (aprox. after 2-4 minutes)

Remove with a slotted spoon and drain on paper towell. Serve warm by itself or with your favorite fruit dipping sauce or spiced mayonnaise!